Directions:In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade. Top turkey with sliced onions. Cover bowl with foil. Marinate turkey in the refrigerator for 3 to 8 hours. When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil, boil for 5 minutes. Set aside. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone. Roast turkey in a preheated 325 degree F oven about 2 1/4 to 2 3/4 hours. Baste turkey frequently with marinade as it cooks. If needed, loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast. Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving. Makes 9 servings.